FAQ

FREQUENTLY ASKED QUESTIONS

Male pigs or Boars can be known to contain an offensive odour or taste that can be evident during the cooking or eating of pork or pork products. These are derived from non-castrated male pigs once they reach puberty. It is caused by the accumulation of two compounds androstenone and skatole in the fat of male pigs.

Studies show that about 75% of consumers are sensitive to boar taint. Women appear to be more sensitive than men and some ethnic groups also seem to be more sensitive than others. About 25% of consumers cannot detect the taint chemicals and a good portion of the boar pigs do not have taint. In Australia castration of male pigs in not a common practise.

As a precaution we deal with female pork at Eurostyle and see customers coming specifically to our store for our fresh female pork.

Our factory was purpose-built to ensure safe and hygienic practices. In accordance with Australian health regulations.

We have implemented a Hazard Analysis and Critical Control Point (HACCP) program. This ensures control and documentation records of each phase of production. Our Quality Management System is a means of ensuring confidence in our products and services.

The Australian PorkMark Program helps you more clearly identify home-grown, fresh Australian pork. By looking for the distinctive pink Australian PorkMark on Aussie fresh and processed products, it’s never been easier to buy and support Australian.

All fresh pork is Australian. However, when it comes to processed pork, the story is less ‘locally-friendly’.

Unfortunately, many Australians don’t realise that more than 70% of Australia’s processed pork products (ham, bacon and smallgoods) have been produced from cheap, subsidised imported pork. Over $9.4 million worth of pork imports arrive by boat in Australia every week, which is nearly half a billion dollars heading offshore each year.

Australian Pork’s labelling initiative aims to clearly indicate which pork products contain exclusively Australian pork. When you buy your ham, bacon and smallgoods, support Aussie farmers and look for the pink Australian PorkMark.

Nitrites and nitrates are ingredients that are added to processed meats during the manufacturing process.

Nitrate and Nitrites have multiple effects:

Preservative effect, helping to prevent the growth of harmful bacteria.

Flavour contribution

Colour – change the meat to a stable pink colour characteristic of ham or bacon.

If nitrites were not used in smallgoods, the pork would have the colour and flavour of roast pork.

The level of nitrite that can be added to meat products is limited by Australian food law. All meats that contain nitrates also contain ascorbic acid, a form of Vitamin C, which inhibits the formation of harmful chemicals.

Nitrates are found in small amounts in processed meats, and in much larger amounts in healthy foods like vegetables. They are also found in drinking water and produced by our own bodies. Studies show approximately 93 percent of the nitrites in your diet come from vegetables.